Indian Vegetarian Recipes
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MaryamCh2013 wrote: »Thank you for having this thread. I appreciate your recipes
Your welcome & Thank you for your support
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If it was a mixture of different things, it was probably mukhwas. From https://answers.yahoo.com/question/index?qid=20080421071513AAVKyvb: 'It's called Mukhwas, which is an Indian after-meal snack or digestive aid made primarily of fennel seeds, anise seeds, coconut, and sesame seeds. They are sweet in flavor and highly aromatic due to added sugar and the addition of various essential oils, including peppermint oil. The seeds are often also coated in sugar and brightly colored.'
The fennel seeds or saunf are believed to aid in digestion after a meal. The rest are mainly for flavor.
Thank-you! That sounds like what we had, it's been on my mind for years! I had no idea how to google it.
Loving the recipes, can't wait to try one. I'll have to pick up some supplies the next time I'm near the city as curry leaves etc are not a staple in our stores.
Curry leaves. Add wonderful flavor to the dishes. It is high in Iron, aids hair growth. Avoids graying of hair.
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Hi everyone. Thank you all for the love & support. Feeling like. Posting another meal. Here you go.
Pudina( Mint) Rice( Serves 4)
This is my own innovative idea. Hope, you will try it & like it.
Ingredients
Clarified butter (ghee)- 1 tsp
Refined oil- 4 to 5 tbsp
Cinnamon-1/2 inch( 2 sticks)
Cloves-4
White Rice/ Basmathi Rice-2 cupscups( soaked for 30 mins before cooking)
Onion paste- 1 cup
Ginger Garlic paste-1 tsp
Tomato Paste/ Puree- 2 cups
Mint- 1/2 bunch. 1/4 bunch(if big)
Green chillies-4 slited
Potatoes- 1 cup cubed
Green peas- 1/2 cup
Soya chunks- 1 cup( soaked & strained)
Salt- To taste
Turmeric- 1/2 tsp
Chilli powder-1/4 tsp
Water- 3 & 1/2 cups.
Preparation
Take a 5lts pressure cooker. Heat the ghee & oil, fry the Cinnamon & cloves. Add the onion paste & ginger garlic paste until golden brown, add the tomato paste fry for 2 mins. Mean while, grind the mint & green chillies into a thick paste.Add potatoes, peas, soya chunks & fry for 5 mins. The oil start separating. Now add the mint paste with the spices. Now strain the water from rice & starting frying it for 2 mins and add water to it. Pressure cook it for 12 to 15 mins( exact). Transfer the rice to a serving bowl & granish it with coriander or parsley. For richness, you can add fried cashews ( in moderation)
Happy healthy eating...
Lots of love
Shalu 2 -
Rava Idli( Serves 2 to 3)
Ingredients
Bombay Rava: 2 cups ( fried)
Curd: 2 cups(beaten)
Clarified butter( ghee)- 1tsp
Salt- To taste
Oil- 4 tbsp
Mustard seeds- 1 tsp
Split chick peas- 2 tsps
Black gram- 2 tsps
Curry leaves-10
Chillies- 5 to 6(finely chopped)
Coriander/ parsley-1/4 bunch(finely chopped)
Carrot- 2(grated)
Cooking soda- 1 tsp
Green peas- 1 handful
Preparation
Take a large bowl. Pour the curd into it. Heat a frying pan with 1 tsp ghee & fry the rava in it until light gold, transfer it to the bowl. In the same pan, heat the oil, pop the mustard, black gram, split chick peas, the fry the curry leaves & green chillies. Add it to the rava. Now add the coriander, carrot, peas, salt, soda and mix the batter slowly. Add water if needed. The batter should not be too thick or thin, it should be of medium consistency to make idlis. Let the batter sit for 30 mins.
Preparation to make idlis
Take a Idli cooker, add water to the bottom of the vessel, 3 to 4 cups & pour the batter in the molds & let it cook for 10 mins. Your Rava Idli is ready. Serve it with chutney or sauces. Coconut chutney would be best combination.
If you don't have Idli cooker. You can make them in cup cake molds, in microwave. Take a large tray, pour 2 to 3 cups of water. Place the molds on the tray & grease your molds & pour the batter up to 3/4th level, as it would raise. Microwave it for 10 mins @ normal temperature( Don't need to pre heat or set the temperature)
Happy healthy eating....
Love
Shalu
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Coconut chutney
Coconut- 1/2 (grated)
Green Chillies- 3 to 4 ( slited)
Tamarind- 1 inch piece
Salt- To taste
Water- 1 cup
Oil- 2 tbsp
Mustard seeds-1 tsp
Curry leaves- 10
Preparation
Blend the coconut, chillies, tamarind & salt together. Heat a frying pan, add oil & pop the mustard seeds & curry leaves, add this to the chutney. Serve it with hot idlis & dosas.
Happy Healthy Eating....
Love
Shalu 2 -
Hi everyone. I am suffering from cold. Will update later. Thanks
Love
Shalu 0 -
Shalini0072016 wrote: »Hi everyone. I am suffering from cold. Will update later. Thanks
Love
Shalu
Please take care we will be here when you feel better0 -
Yum!
Thank you so much.0 -
Thank you @Pinkylee770
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Your welcome. More dishes on your way @agbmom5561
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Hi everyone. Still sick. But will update a simple salad
Cucumber salad( Indian Style) ( Serves 2)
Ingredients
Cucumber- 2 cups( cubed)
Capsicum- 1 cup finely chopped (deseeded)
Tomato-1 cup finely chopped (deseeded)
Sprouts- 1 cup
Groundnut- 1/2 cup( soaked overnight)
Lime juice- 2 to 3 taps
Salt- To taste
Pepper- 1 tsp
Olive oil- 4 to 5 tsps
Mustard seeds- 1 tsp
Split chick peas- 1 tsp
Black gram- 1 tsp
Curry leaves- 10 finely chopped.
Coriander/ Parsley- 1/4 bunch finely chopped
Preparation
Heat a frying pan with olive oil & pop mustard, black & chick peas. Transfer it to a serving bowl, now start adding, cucumber, capsicum, tomatoes, sprouts, salt, pepper, lime juice & mix well. Garnish it with coriander, curry leaves & groundnuts.
Happy healthy eating.....
Love
Shalu 1 -
Hey everyone. If any of you want a specific recipe( vegetarian), Indian cuisine. You can ask. I will post the recipes.
Happy Holi.... Happy healthy eating....
Love
Shalu 0 -
Bitter guard fry
I am not sure, whether bitter guard is available in US & UK. It is very good for health. Cleanses your stomach & helps in reducing sugar levels for diabetics.
Ingredients
Bitter guard- 4 long ( sliced)
Onion- 1 cup( finely chopped)
Tomatoes- 2 cups( finely chopped)
Tamarind- 1 small lemon size
Jaggery- small 1 inch piece
Refined oil- 4 tbsp
Salt- To taste
Chilli powder- 1 tsp
Turmeric- 1/2 tsp
Water- 1 to 1/2 cups
Preparation
Heat a frying pan with oil. Fry the onion until golden brown. Meanwhile, soak the tamarind in 1/4 cup of water. Now add the bitter guard & fry for 2 mins. Then add tomatoes, fry for another 5 mins. Squash the tamarind, strain the tamarind water & pour it into the pan, add the spices & jaggery, let it cook for 2 mins. Add the water, the vegetables should be covered. The water should simmer down, the bitter guard should be well cooked & it would have shrinked in size as well. Transfer it to a serving bowl & garnish with coriander. Serve it with curd rice, sambhar rice, chapathi.
Happy healthy eating.....
Love
Shalu 1 -
Following.
Thank you for taking the time to share your recipes with us!0 -
I don't recognize some of these ingredients but they still all sound great! Next time I go to the city I am going to get what I need to try something new. Thanks!
And I grew buttermilk last summer and didn't know what to do with it so I will save this one.0 -
Oy, autocorrect. Bitter melon not buttermilk.0
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I think I love you, and this thread!! I'm not Indian, nor have ever been to India, but I could eat nothing but Indian food every single day for the rest of my life, I love it so much. I'm so excited to try these recipes! 1
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LauraHasABabyJack wrote: »I don't recognize some of these ingredients but they still all sound great! Next time I go to the city I am going to get what I need to try something new. Thanks!
And I grew buttermilk last summer and didn't know what to do with it so I will save this one.
- If it helps, groundnuts are another word for peanuts.
- Tamarind is a sour fruit that adds a wonderful acidity and sweetness to dishes. It's hard to find fresh in the United States, but if you go to an Indian store you can buy it in this bottle.
http://www.thespicehouse.com/file/product/tamarind-product.jpg
It also comes dried, and you can rehydrate it before cooking.
- Jaggery is an unrefined sugar. Basically it's what cane sugar would be if you didn't separate the molasses from the crystals. It's usually a mixture of sugars from the palm tree and from sugar cane, and the flavor is often non homegenized and may have other bits of fiber from the original plants. It's delish! It's usually sold it cubes at the Indian store.
- coriander is actually cilantro, not parsley.
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Thanks for sharing the information @augustremulous0
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Aww! That's so sweet of you @AllOutof_Bubblegum . Thank you.0
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Your welcome @KellieTru0
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Today's special
Bombay chutney( Serves 4)
Ingredients
Potatoes- 4 ( boiled & mashed)
Gram flour- 2 to 3 tbsp
Refined oil- 2 to 3 tbsp
Mustard seeds- 1 tsp
Black gram- 1 tsp
Split chick peas- 1 tsp
Onion- 1 cup finely chopped
Tomatoes- 1 cup finely chopped
Green chillies-5 finely chopped
Salt- To taste
Turmeric- 1/2 tsp
Coriander- 1/4 bunch finely chopped
Curry leaves-10
Water-1/2cup
Preparation
Heat a frying pan with oil, pop mustard, fry black gram, chick peas, curry leaves, chillies, onions until golden. Add the tomatoes & let it cook for 2 to 3 mins. Take a small bowl, add 2 to 3 tbsp of gram flour & mix it with half a cup of water, make sure, there are no lumps. Now, pour this mixture into the pan & let it cook for 2 mins, when it starts thickening add another 1/2 cup water & the mashed potatoes ( have few bits and pieces here & there, don't mash it completely). Add turmeric & salt. Cook it for 5 to 10 mins. Transfer it into a serving bowl & garnish it with coriander.
Best combination for puris & chapathis.
Happy healthy eating....
Love
Shalu 0 -
Hey everyone. I need a information. Do you people find puris for pani puri in Indian Store? If your not familiar with it. Just Google pani puri and find out through images. I love them like hell. I am most happiest person in the cosmos when I am having it. I make it @ home. As it has been hard for me to find chaat bandhar here in Chennai, India.
Waiting for your replies...
Would love to post the recipe for it as well.
Happy healthy eating...
Lots of love
Shalu 0 -
As well. Do you find banana stem in Indian Store? @augustremulous0
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I can find most ingredients with a trip to my Asian market but curry leaves. Is there a substitute for curry leaves. Your recipes are so good thank you for posting.0
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Pinkylee77 wrote: »I can find most ingredients with a trip to my Asian market but curry leaves. Is there a substitute for curry leaves. Your recipes are so good thank you for posting.
Yes I go to an Asian grocer too but it's abI don't have a problem finding curry leaves but jaggery is impossible. I would have to go to Toronto to find it. I can get blocks of tamarind and I've been waiting to use it.0 -
Ugh that posted before I was finished! My closest Asian grocer is 45 mins from my house so when I go I stock up and I freeze my herbs and chilies for later use.
I have a block of tamarind that I've been waiting to use, can't wait to try something!0 -
Thanks for these recipes. I love Indian food!
For the people who can't find curry leaves, you can actually buy them on Amazon, and they freeze very well. If you're in the US, Logee's Greenhouse sells the plants, too. Mine just finished blooming
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Make sure, the tamarind are light brown, the tamarind changes it's color over a period of time. Once it is dark brown, only use it for washing brass & copper vessels. Don't use it for cooking. It wouldn't taste that good. @zenjen131
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That's really wonderful @amazetome
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